DUMPLING GRANDMA’S MEATBALLS

Initially meatballs were a dish for the recovery of meat leftovers from the day before. All the bits were collected, chopped, mixed with scraps of bread, flavored in various ways and finally turned into the right consistency by adding the beaten eggs. There were two phases involved in the cooking: first the frying and then the flavoring by stewing in tomato sauce. Over time there were no more leftovers and the dish was lightened by removing any animal fat and cooking in one manner or the other: either fried or stewed. The recipe we’re presenting is a very common one: when in Italy you ask for a plate of meatballs, without adding anything else, usually you’ll be served them like this, or very similar.For 4 people.

INGREDIENTS

600 g of ground beef

80g of breadcrumbs

50g of grated Parmesan cheese

8 tablespoons milk

2 eggs

1 garlic clove

nutmeg

4 basil leafs

1 tablespoon chopped parsley

1 onion

400g peeled tomatoes

extra virgin olive oil

PREPARATION

In a teapot, beat the eggs, add 4 tablespoons milk, 2 tablespoons of olive oil, very fine chopped garlic, the shredded basil and the parsley, a pinch of nutmeg, the Parmesan and the breadcrumbs. Add two pinches of salt and mix everything carefully

Add the meat and mix well with all the other ingredients: use your hands to knead firmly

When the mixture is homogeneous divide it into eight balls of about 100 g each and go on kneading, slamming them with your hands

Shred the onion finely and sauté in a pan with 3 tablespoons of oil. Add 4 tablespoons of milk, the tomatoes and season with salt

When the sauce begins to boil, place the meatballs and cook with a lid for 40 minutes over low heat, turning them over several times. Serve them covered with their sauce